How we bake

Our bread is naturally leavened – sourdough. It is fermented at ambient temperature, without the need of fridges, for at least twenty hours. Naturally leavened bread is good for our guts and overall health. It increases the nutrients available as well as creates very flavourful loaves. With this long process, we use wholemeal flours, bursting with goodness of flavour and nutrition too. The organic YQ and Q population wheats are the main flours we use, grown and milled on the farm. We also get YQ from Turners of Bytham in Lincolnshire, milled at Hodmedod’s, Beccles, Suffolk, and other diverse grains from small, human-scale farms building community, health and happiness. We love them: their feel, softness, flavour and everything that they stand for. This year, 2023, as well as the YQ, we are also growing our friend, Nick’s purple wheat. It has a malted, deep, chocolate flavour and we can’t wait to bake with it more. In biscuits and pastry in gives them a local ginger flavour, WOW!

To our wholemeal flour we add water, salt, time and love.

Wheat is the most widely grown crop on our planet covering 218 million hectares of earth’s surface, forming the base of most of our diets. If we are eating so much of it, we need to make sure it’s doing us good, and our soil. Ours comes from the farm’s and other farm’s organic soil, diverse and climate-resilient population wheats and stone mills. We treat it like fresh, real food because that is what it is. It is ground into flour fresh every week, guaranteeing maximum flavour and nutrition for you.

We bake our bread in two RM2020 Rackmaster ovens, made in Essex, which run off the solar energy panels next to the bakery. As well as diverse agriculture and food production, the farm is a model of circular and sustainable materials and energy production, and we make use of the whole system in our bakery and kitchen, serving our food on wood from the farm, stirring our jam with spoons made by Fay.

We bake and cook everything from scratch. We use all of the the crops in the organic rotation from the population wheats to the lentils, as well as the fruit and nuts from the trees. The beautiful diversity of the agroforestry system inspires us! There is no need to manipulate nature or source ingredients from afar, what we have around us is plenty and abundant.

From the soil to your slice of bread, when you buy and eat our bread you are engaging in the regenerative cycle of the farm’s closed-loop agriculture, food, materials and energy production system and becoming part of a local food community.

We’re very happy to be part of the Real Bread Campaign. Learn more about the Real Bread Campaign.